Dessert / Snacks
Coffee Chocolate Truffles
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Glass or Ceramic Bowl
- Small Bowl
- Baking Sheet
- Parchment Paper
- 5oz. semisweet chocolate chips (about half a bag)
- 5oz. bittersweet chocolate chips (about half a bag)
- 1 cup coffee beans, finely ground
- 1 tablespoon of freshly brewed coffee
- ¼ teaspoon vanilla extract
- 1 cup heavy cream
Heat up the heavy cream
Pour heavy cream into a saucepan and bring to a simmer. As it's heating up, place chocolate chips in a medium glass or ceramic bowl.
Combine cream, chocolate, coffee, and vanilla
Pour warm heavy cream over the chocolate chips, then add in the brewed coffee and vanilla.
Whisk ingredients together
Using a whisk, combine the mixture together until it's smooth.
Refrigerate for 2–3 hours
Cover and chill the mixture in the refrigerator until firm (about 2–3 hours).
Prep the topping station
Place ground coffee in a small bowl, and beside it, line a baking sheet with parchment paper.
Roll the truffles
Once the truffle mixture has cooled, scoop a tablespoon-sized portion at a time and roll them into balls.*
Top with ground coffee
Roll the truffles into the ground coffee beans to coat them, then place them onto the lined baking sheet.
Chill coffee-coated truffles
Place baking sheet with the coated truffles back in the fridge and chill until firm (about 30–60 minutes).